Chicken and Sausage Gumbo is a classic Louisiana dish that’s rich in flavor and perfect for a cozy meal. It’s a hearty stew with a flavorful broth, a combination of tender chicken, smoked sausage, and the “holy trinity” of Cajun cooking—onions, celery, and bell peppers. The dish is thickened with a roux (a mixture of flour and fat) and simmered until all the flavors meld together. Served over rice, it’s a comforting meal that’s sure to satisfy.
Ingredients:
For the Gumbo Base:
- 1/4 cup vegetable oil (or canola oil)
- 1/4 cup all-purpose flour (for making the roux)
- 1 medium onion, chopped
- 1 bell pepper, chopped (green or red)
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 1/2 lbs bone-in, skinless chicken thighs, cut into bite-sized pieces (or boneless, skinless chicken breasts)
- 1 lb smoked sausage, such as Andouille or Kielbasa, sliced into 1/4-inch rounds
- 6 cups chicken broth (low-sodium preferred)
- 1 can (14.5 oz) diced tomatoes, undrained (optional)
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional for heat)
- Salt and pepper, to taste
- 1 tablespoon Worcestershire sauce (optional, for extra depth of flavor)
For Serving:
- Cooked white rice (long grain or jasmine)
- Chopped green onions, for garnish
- Chopped parsley, for garnish
- Hot sauce, for added spice (optional)
Instructions:
1. Make the Roux:
- In a large pot or Dutch oven, heat the vegetable oil over medium heat.
- Add the flour and stir constantly to make a roux. Continue to cook, stirring frequently, for 15-20 minutes until the roux is a deep brown color (like milk chocolate). Be careful not to burn it—adjust the heat if necessary. The darker the roux, the richer the flavor.
2. Sauté the Vegetables:
- Once the roux is ready, add the onion, bell pepper, and celery (the “holy trinity”). Cook for about 5-7 minutes, stirring occasionally, until the vegetables soften.
- Add the garlic and cook for another 1 minute, until fragrant.
3. Brown the Meats:
- Add the chicken pieces and sausage slices to the pot. Stir to combine and cook for about 5-7 minutes, allowing the chicken to brown slightly and the sausage to release its oils.
4. Add Liquids and Seasonings:
- Pour in the chicken broth and the diced tomatoes (if using). Stir in the bay leaves, thyme, smoked paprika, cayenne pepper (if using), and Worcestershire sauce (optional). Season with salt and pepper to taste.
- Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for about 45 minutes to 1 hour, allowing the chicken to cook through and the flavors to meld.
5. Shred the Chicken:
- After the gumbo has simmered, remove the chicken pieces from the pot and shred the chicken using two forks. Return the shredded chicken to the gumbo and stir to combine.
6. Final Simmer:
- Let the gumbo simmer for another 15-20 minutes to allow the flavors to blend and the broth to thicken slightly. If the gumbo gets too thick, add a bit more chicken broth or water to reach your desired consistency.
7. Serve:
- Serve the gumbo over a scoop of cooked rice. Garnish with chopped parsley and green onions. Optionally, you can serve it with hot sauce on the side for added spice.
Tips for Success:
- Roux: Making a good roux is the key to a flavorful gumbo. It should be dark, but not burnt. Stir constantly while it cooks, and don’t rush this step—it’s what gives gumbo its signature depth of flavor.
- Meats: Andouille sausage adds a nice smoky flavor, but if you can’t find it, Kielbasa or any smoked sausage will work. You can also use boneless, skinless chicken breasts instead of thighs, but chicken thighs tend to be juicier and more flavorful.
- Spices: Adjust the level of cayenne pepper and smoked paprika to your taste. If you like it spicy, feel free to add more cayenne or even some hot sauce while cooking.
- Rice: Traditionally, gumbo is served over long-grain white rice. If you’re in a hurry, you can use quick-cook rice, but fresh, hot steamed rice is ideal.
- Thickening: If you prefer a thicker gumbo, you can mash some of the vegetables or chicken in the gumbo with a potato masher. Alternatively, you can add a bit of filé powder (ground sassafras leaves) at the end of cooking for extra thickness and flavor.
Storage:
- Leftovers: Store leftover gumbo in an airtight container in the fridge for 3-4 days.
- Freezing: Gumbo freezes well for up to 3 months. Let it cool completely before freezing. To reheat, thaw it overnight in the refrigerator and heat on the stove, adding extra broth or water if necessary.
This Chicken and Sausage Gumbo is a rich, flavorful dish that will bring the taste of New Orleans into your kitchen. The combination of smoky sausage, tender chicken, and aromatic spices makes for an unforgettable meal. Enjoy with family and friends!
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